½ cup peeled, chopped carrots
½ cup chopped yellow potatoes
1/3 c raw, cashews
1 cup dairy free milk
2 ½ Tbs nutritional yeast
1 Tbs lemon juice or apple cider vinegar
1 tsp salt
*option: pinch of cayenne or paprika for a little kick
-Steam potatoes and carrots in a pot for 15-20 minutes until softened
-In blender or food processor, pulse cashews into a flour; set aside
-Drain any access water for veggies and scoop all veggies into blender with ½ cup of milk; blending until smooth
-Add in cashew flour, nutritional yeast, ACV, and salt
-Add in in remaining milk and mix well.
-Pour sauce from blender into a medium size pan on medium heat, bringing it to a boil. Reduce heat and whisk continuously until the sauce thickens to your desire consistency.
Serve with tortilla chips or potato wedges